Receptet i originaltext
rustic baked polenta pie
cornmeal
basic polenta + fried polenta cake with shrimp etouffee and roasted corn relish + rustic baked polenta pie
2 tablespoons olive oil
2 ounces finely chopped pancetta
1 cup chopped onions
1/2 cup chopped celery
1/4 cup minced carrot
2 tablespoons minced shallots
1 tablespoon minced garlic
4 ounces ground veal round
4 ounces ground pork sausage
8 ounces ground beef chuck
2/3 cup dry red wine
1 1/2 cups meat stock
2 cups milk
1 cup peeled, seed and crushed plum tomatoes
salt and pepper
1/2 polenta recipe (same as above)
preheat the oven 375 degrees. in a saute pan, heat the olive oil. when the pan is smoking hot, saute the celery, onions, carrots,
shallots and garlic. saute the vegetables for 1 to 2 minutes or until the vegetables are wilted. add the ground meats and sauti until the
meat is brown, about 4 to 5 minutes. strain the fat off the meat. turn the meat into a saucepan. deglaze the pan with the red wine. add
the stock and milk. season with salt and pepper. bring up to a boil and reduce to a simmer. simmer for 1 hour and add the crushed red
tomatoes. continue simmering for 45 minutes or until the mixture resembles a thick, meaty stew. grease a 3 quart baking dish. slice
the polenta into 1-inch slices. spoon a small amount of the ragu over the bottom of the dish. arrange the polenta over the ragu. top the
polenta with the ragu and sprinkle with the cheese. repeat the procedure until all the polenta is used. spread any remaining ragu on top
and sprinkle with remaining cheese. bake for 1 hour covered and the last 5 minutes uncovered. spoon the mixture into a shallow bowl.
garnish with cheese and green onions.
yield: 6 to 8 servings
